Celery Root Remoulade
Serves: 4
Keyon Hand
1 January 1970
Based on User reviews:
44
Spice
45
Sweetness
55
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Lemon Juice1 tsp
Dijon Mustard3 cup
Vegetable Oil2 tbsps
Pickle Relish1 tbsp
Capers1 tbsp
Parsley (chopped fresh)Directions:
1
In a food processor or blender, mix the egg yolk, lemon juice, and mustard, together until smooth
2
First make a mayonnaise as the base for the remoulade
3
With the food processor or blender running, add the oil in a very thin stream, until the oil is incorporated into the egg and the mayonnaise is thick
4
Mix in the pickle relish, capers, and parsley, and season with salt, and pepper, to taste
5
Peel and grate the celery root
6
In order to keep the grated celery root from browning, immediately stir it into the remoulade until incorporated
7
Cover the sauce with plastic wrap and store in the refrigerator until ready to use